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Boiled Salsify

(Vaughan’s Vegetable Cook Book)

Scrape off the outer skin of the roots, cut in small pieces and throw

into water with a little vinegar to prevent turning brown. Boil at least

an hour, as they should be quite soft to be good. When done put in a

little salt codfish picked very fine. Season with butter, salt, and

cream, thickened with a little flour or cornstarch and serve with bits

of toast. The fish helps to give it a sea-flavor. Instead of fish the

juice of half a lemon may be used or it is good without any added


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